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Cracked Pepper Cheddar Muffins Recipe
Cracked Pepper Cheddar Muffins Recipe photo by Taste of Home

Cracked Pepper Cheddar Muffins Recipe

Read Reviews (10)
3.8 10
Publisher Photo
These warm, golden muffins make a great accompaniment to soup, stew or any other cold-weather entree. My family loves the cheese and pepper flavor. —Susan Kelm, Mineral Point, Wisconsin
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:12 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 12 servings

Ingredients

  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon sugar
  • 3 teaspoons baking powder
  • 1/2 teaspoon coarsely ground pepper
  • 1 egg
  • 1-1/4 cups 2% milk
  • 2 tablespoons canola oil
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

  1. In a large bowl, combine the flour, sugar, baking powder and pepper. In another bowl, whisk the egg, milk and oil. Stir into dry ingredients just until moistened. Fold in cheese.
  2. Fill muffins cups coated with cooking spray two-thirds full. Bake at 375° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Cracked Pepper Cheddar Muffins in Taste of Home December/January 2008, p38

Reviews for Cracked Pepper Cheddar Muffins(10)

AVERAGE RATING
   (10)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (2)
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MY REVIEW
Reviewed Apr. 20, 2014

I use a large ice cream scoop and make these as drop biscuits! You can change the cheese and herbs to whatever works best with what you're serving, and they come together in a snap. Try using a combination of any of the following: dill seed, red pepper flakes, garlic or onion powder, Italian seasoning, parsley, a little bit of sage, snipped fresh rosemary, caraway seed... The garlic and onion powder are a must, and I almost always have a bit of red pepper flakes in mine. Great customizable recipe!

MY REVIEW
Reviewed Nov. 11, 2013

Way too bland for my taste even though I used sharp cheddar that I shredded myself. Texture was great but the recipe is missing something to bring out the flavors.

MY REVIEW
Reviewed Jul. 30, 2012

Made these last night and they were all eaten up! Very quick and simple recipe- a nice accompiment to a meat and potatoes meal and were very fluffy and light. They take mere minutes to whip up and taste great warm from the oven. I made suggest doubling the amount of pepper but that is just my preference. Also, add some salt- maybe about 1/2 teaspoon. Also, I would not suggest baking them for the time suggested- I baked mine for only 15 minutes and they were fully cooked. Overall, a yummy and convient recipe. Will make again.

MY REVIEW
Reviewed Jul. 2, 2012

loved this recipe. Kids think it tastes great!

MY REVIEW
Reviewed Jan. 16, 2012

The kids love this recipe.

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